6: Ingredients: 1 cup warm milk 1 teaspoon quick-rising yeast 1 tablespoon brown sugar 2 – 3 cups all-purpose flour 1 teaspoon salt 1 egg 1 tablespoon water kosher salt, for sprinkling boiling water 2 teaspoons baking soda | Stir milk, yeast, and brown sugar with your fingers until dissolved. Let rest for 1 minute. Using the dough hook, with your mixer on low slowly add two cups of flour to the wet ingredients.Add the salt. Add the remaining flour until the dough pulls away from the sides. Slowly increase the speed of the mixer until you reach the high setting. Continue to knead the dough in the mixer on this speed for approximately five minutes. Place the dough in a lightly oiled bowl. Cover with a damp towel and set in a warm place for 45 minutes. Preheat oven to 400 degrees. Boil Water and add Baking Soda. Dump the dough on to your floured work surface and lightly pat it into the shape of a square. It should measure about 9” x 9” and be almost 3/4 thick. Cut the dough into about 10 – 15 squares, roll squares into balls. Make an X on each ball. Cook balls on both sides in boiling water for one minute. Remove with slotted spoon. Brush tops with beaten egg and water, than sprinkle with kosher salt. Bake for 10-13 minutes in oven. They will be golden brown on top. | Pretzel Bites

7: In a large pot over medium heat, stir together the beer, Velveeta, sugar, salt, and butter until just melted. Remove from the heat and cool to 110 degrees. Stir occasionally as it cools. In the bowl of your stand mixer fitted with the dough hook, combine 2 cups of the bread flour and the 2 packets of rapid rise yeast. Pour the warm beer mixture in. Turn your mixer until low speed and gradually add the remaining flour until the dough cleans the sides of the bowl. Turn mixer to medium and knead dough for 5 minutes. Pour the cubed cheddar cheese into the mixer and allow it to incorporate into the bread dough. Place dough in a greased bowl and allow to rise in a warm place until doubled, about an hour. Punch the dough down and separate into two equal balls. Place one ball of dough on a floured surface and press into a rectangle shape about 10x6 inches. Cut the dough into three long strips, leaving 1/2 inch intact at the top of the rectangle. Braid the dough and tuck the ends under. Repeat with second ball of dough. Spray two 8x4 loaf pans with cooking spray and place the loaves inside. Return to a warm spot and let rise again, about 1/4 inch above the pan. Bake for 350 degrees for 35-40 minutes, tenting the top with foil for the final 10-15 minutes of baking time. Turn the loaves out onto a wire rack to cool. | Ingredients: 12 ounces beer 12 ounces Velveeta 2 tablespoons sugar 1 tablespoon salt 2 tablespoons unsalted butter 5 cups bread flour 2 packets rapid-rise yeast 8 ounces cheddar cheese, cut into small cubes | Beer Cheese Bread

13: Ingredients: 1lb flank steak 1/4 cup soy sauce 1/4 cup water 2 Tablespoons brown sugar 2 Tablespoons corn starch 1/4 cup + 2 Tablespoons beef broth 1/4 teaspoon ginger powder 1 Head Broccoli 4 green onion, chopped 2 Tablespoons peanut oil Rice | Slice beef very thin and on an angle against the grain (freeze for 10-15 minutes before slicing to make it easier.) Whisk together soy sauce, water, brown sugar, cornstarch, beef broth and ginger powder in a bowl. Add beef slices and set aside. Pre-heat a very large pan to high with peanut oil in it. Add in broccoli and allow to cook for 2 minutes, stirring a few times. Remove broccoli and set aside. Allow pan to re-heat, then add in half the beef. Let the beef sit in the pan until it starts to get brown on one side, then stir for 30 more seconds. Remove and cook second batch of beef with green onions. When the first side of the second batch of beef is golden brown, add broccoli, first half of beef and remaining marinade back into the wok. Stir to mix everything together, then turn the heat off. Sauce will thicken as it stands. Serve over rice. | Beef and Broccoli

16: Ingredients: 10 tablespoons unsalted butter 1 1/4 cups sugar 3/4 cup plus 2 tablespoons unsweetened cocoa powder 2 teaspoon salt 1/2 teaspoon pure vanilla extract 2 large eggs, cold 1/2 cup all-purpose flour | Preheat oven to 325F. Line the bottom and sides of an 8X8-inch square baking pan with foil, leaving an overhang on sides of pan. Combine the butter, sugar, cocoa, and salt in a double boiler or heatproof bowl. Heat ingredients but stir from time to time until the butter is melted and the mixture is smooth. It looks fairly gritty at this point. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon. Spread evenly in the lined pan. Bake 35 minutes. Let cool in fridge for two hours. Then transfer to a cutting board and cut brownies into small pieces. They will be almost a fudge consistency. . | Salty Cocoa Brownies

17: Ingredients: 42 Oreos, 30 left whole, & 12 coarsely chopped 2 pounds cream cheese, room temperature 1 cup sugar 1 tsp vanilla extract 4 large eggs, room temperature, lightly beaten 1 cup sour cream Pinch of salt | Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. | Mini Oreo Cheesecakes

19: Frosting: In the bowl of your electric mixer, cream butter until smooth. Add in powdered sugar slowly with the mixer on low, increasing to combine. Add in vanilla extract. At this point you need to separate the frosting in two. I choose to take about 3/4 of the mixture and make it strawberry, with the rest being lemon. Leave the frosting for the strawberry in the mixer. Put the frosting for the lemon flavor in a separate bowl. For the strawberry frosting: once the berries are chopped, press them with a paper towel to just release any extra moisture. Add 1/4 cup of the berries and turn the mixer on high, scraping down the sides as you go. Being that strawberries have a high water content, you may need to add some (or all) of the extra cup of powdered sugar. This will depend on the water content of your strawberries, so add 1/4 cup, then more sugar if needed. Repeat until desired flavor/consistency. For lemon frosting: take the remaining butter mixture and either add it to a clean bowl of your electric mixer or a bowl large enough that you can whisk with some elbow grease. Fold in lemon zest and add milk if needed.

20: Peanut Butter Cups | Ingredients: 1 cup peanut butter 3/4 cup powdered sugar 3 tablespoons butter, softened 1 teaspoon vanilla 3 teaspoons salt 2 bags milk chocolate chips Foil Cup cake wrappers Beat together the peanut butter, sugar, butter, vanilla, and salt until creamy Melt the two bags of chocolate chips Place a small spoonful of the melted chocolate into the bottom of a foil cupcake wrapper. Drop a spoonful of the peanut butter mixture into the middle of the chocolate. Then spoon more melted chocolate over the top and spread a bit to cover the peanut butter. Let cool at room temperature. Do NOT place in fridge. Once cooled remove from wrapper and enjoy.

21: Ingredients: 1 box of white cake mix, plus water, oil and eggs called for on the box 1 cup of Sour Apple Pucker Green food coloring 2 sticks of butter softened 1/2 cup caramel Syrup 3 cups powdered sugar | Cupcakes: Prepare the cupcakes as indicated on the box, substituting the alcohol for one cup of the water. Add green food coloring to the batter to achieve desired shade of green. Frosting: Beat the butter and caramel syrup on medium speed of an electric mixer until smooth and fluffy, scraping down the sides of the bowl as necessary. Add the powdered sugar and beat on low until just combined. Scrape down the sides of the bowl and increase the mixer speed to high. Beat for 2 minutes. Frost cupcakes | Caramel Apple Cupcakes

22: Ingredients 4o Saltines 1 1/2 sticks Butter 1 cup brown sugar 2 cups white chocolate chips 1 1/2 cups chopped pistachios | Heat oven to 350. Spray a large baking sheet with nonstick spray and line with crackers. Make sure to cover entire baking sheet. Heat butter and brown sugar in pan. Bring to a boil, whisking frequently. Once it's good and bubbly, pour over crackers. Bake for a few minutes until the toffee is bubbling all over the crackers. Remove from oven and sprinkle white chocolate chips over the top. Once they start to melt, spread lightly with a spatula and sprinkle with pistachios. Let cool completely and than break apart. | White Chocolate Pistachio Saltine Toffee